Buttermilk marinated chicken burger with hot honey

Serves 4 people

Ingredients:

For marinated chicken:

8 boneless, skinless chicken thighs

250ml buttermilk

5ml of “Your Favorite Cajun Spice Mix”

Directions:

Combine all ingredients, cover, and refrigerate overnight

For batter:

750ml flour

15ml baking powder

10ml sea salt

7.5ml black pepper

7.5ml “Of Your Favorite Cajun Spice Mix”

90ml buttermilk

Directions:

Combine ingredients, it will be a little lumpy, that’s okay

To cook:

750ml -1000ml canola oil

Directions:

In a pan, heat oil to 375 degrees

Remove chicken from marinade, do not dry

Add to flour mixture and toss around. Flatten thighs with hand for a quicker cooking.

Add chicken to oil in batches and cook till golden and cooked through. Let temperature come back up before adding next batch.

Don’t worry if your chicken isn’t fully submerged. Just brown, flip with a pair of tongs or slotted spoon, and cook on the other side

Cooked chicken can be kept warm in a pre heated 250 degree oven

To finish:

4 brioche burger buns toasted

16 slices pickle

60ml hot honey (see below)

50ml lettuce of you

sliced tomato

80ml chipotle aioli (see below)

Spread aioli on toasted buns, both side

Divide greens and tomato between top halves

Arrange 4 pickles slice on bottom of bun

Top each bottom with two pieces chicken

Drizzle with hot honey

Close, serve, and enjoy!

Hot honey

Yields approx. 225ml

Ingredients:

250ml honey

30ml dried chili flakes

1 jalapeno, sliced

Directions:

Combine ingredients into pan

Simmer, very gently 5-10 minutes

Turn off heat, allow to steep another 10 minutes

Strain. Store if fridge. Pull from fridge 2-3 hours before using to come to proper consistency

Chipotle aioli

Yields approx. 275ml

Ingredients:

160ml mayo

80ml sour cream

10ml chipotle puree

2.5ml minced garlic

30ml chopped cilantro

Juice of 1/2 lime

salt and pepper to taste

Directions:

Combine all ingredients. For best results, allow to sit overnight in fridge for flavors to develop